Food and Prop Styling by Shiri Feldman
Photography by Felicia Perretti
Food Prep and Styling by Chef Suzie Gornish

Maple, bourbon, and sweet potatoes are a match made in heaven. They work perfectly in the spirit of Purim, or anytime!

SERVES 6

• 4 sweet potatoes, peeled and cubed
• 4 Tbsp olive oil, divided
• 1 Tbsp + 1 tsp kosher salt, divided
• 3 large shallots, diced
• 2 stalks celery, diced
• 1 tsp ground ginger
• pinch each of salt and pepper
• 2 tsp cinnamon
• 2 Tbsp bourbon
• 5 cups water
• ¼ cup maple syrup
• 1 tsp black pepper

Preheat oven to 400°F (200°C).

Toss diced sweet potatoes, 2 Tbsp olive oil, and 1 tsp kosher salt on a parchment-lined baking sheet. Roast for 30 minutes. Set aside.

In an 8-quart pot, heat remaining 2 Tbsp olive oil over medium heat. Add the shallots and celery. Cook for 5 minutes, stirring occasionally, until softened. Add the ginger, a pinch of salt and pepper, cinnamon, and bourbon; stir to combine. Cook until the bourbon reduces to a glaze. Add the water, sweet potato mixture, maple syrup, remaining 1 Tbsp salt, and pepper. Bring to a boil.

Reduce heat and simmer uncovered for 20 minutes. Puree with an immersion blender until smooth.

Serve warm.

(Originally featured in Family Table, Issue 832)